A moving boundary model for food isothermal drying and shrinkage. One-dimensional versus two-dimensional approaches
We investigate and quantify the error in the estimate of water diffusivity resulting from the adoption of one-dimensional (1-d) models to describe the drying process of thin discoidal or long-thin cylindrical samples. Numerical results obtained with the 1-d and the 2-d moving boundary models recently proposed by Adrover, Brasiello, and Ponso (2019a, 2019b) are compared for different sample aspect ratios.